Chicken dum kheema

8 pounds boneless chicken thigh with 10% fat

Add 2-3 cans of tomato paste (6-8 oz each),

Peti masala- 1 tbsp haldi, 3 tbsp red chilli powder, 4 tbsp roasted coriander powder, 2 tbsp roased cumin powder

2 tbsp Shan Seekh Kebab Masala (whole packet if prefer spicy)

2 cups birista, 

1 heaped tbsp gg paste 

Salt

1 cup oil.

Mix all and let it cook on medium heat- keep stirring and you will know once it is cooked as its color changes.

Last do dhungar for 15 mins.

 Chicken Seekh Kebab- Restaurant style.. no kidding!

2 pounds of chicken thigh kheema with 10% fat

Marinate with one tablespoon of GG paste, salt and 2 tablespoon of Green chillies. Also 4 tablespoon coriander and 2 tablespoon cumin (almost 3/4th cup to 1 cup) freshly roasted and grounded.

Put it on skewers .. coat it with crumbs and then egg batter (egg, milk, salt and pepper) and shallow fry on low heat.